Skip to main content

Jenn's Smashed Roots with Caramelized Shallots and Rosemary

When we were planning our belated Christmas dinner, I asked Jenn to bring a sidedish. She brought this...


It was delicious, subtle, and went perfectly with my Feijoada. And we were all surprised that it didn't include potatoes! She did the shallots and the rosemary just before serving, but came with everything else warmed in a casserole. I can't wait to make this.

Ingredients

  • 2 C sweet potatoes, cut into 1-inch pieces
  • 2 C parsnips, cut into ½-inch pieces
  • 1 C celery root, cut into ½-inch pieces
  • 1 clove garlic, smashed
  • ½ t kosher salt
  • 2 T olive oil
  • 2 large shallots, sliced into thin rings
  • 2 T fresh rosemary leaves (from about 2 sprigs)
  • freshly ground black pepper, for serving
Procedure
Place sweet potatoes, parsnips, celery root, and garlic to a souppot and cover with water by at least 1". Bring to a boil, then reduce the heat to medium and simmer until the vegetables are tender, approximately 15 to 20 minutes. Reserve 1 C cooking liquid and drain.

Return the vegetables to the pot and mash with a potato masher. Add ½ C of the cooking liquid and the salt and mash together. Add more liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl.

Just before serving, heat oil in a skillet. Add the shallots and cook, stirring, until caramelized, approximately 5 to 6 minutes. Add the rosemary and cook until crisped, approximately 1 to 2 minutes more. Scatter shallots and rosemary over the vegetables and top with freshly ground black pepper. Serve hot.

Comments

  1. Camilla, that smashed roots dish sounds wonderful, and especially appealing as I have a large celery root in my fridge waiting to be used!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur